So what do you do when the cranberries are finally gracing your local markets? You bake with cranberries. You bake a lot with cranberries. You bake one cranberry streusel quick bread after the other, because that is what is most requested.
You bake cranberry cakes and cranberry scones. Cranberry scones because that is what you love the most (you meaning ME! But maybe YOU do, too!).
You bake their favorite cranberry quick bread and you do throw on the buttery streusel topping because the buttery streusel topping makes it just a little better. Doesn’t streusel topping make any quick bread or muffins better? I think they do. If you try it, you may agree with me!
Temperatures have dropped here again. There is a rumored cold front pushing its way south all the way to us in tropical Florida. We are even supposed to wake up to a cold Thanksgiving. I don’t even remember when we last awoke to a cold Thanksgiving…so, yes….we are all anxious and very excited to take out a sweater and put on some boots again. And then around lunchtime get back into our shorts and our flip-flops because that’s how our cold fronts are around here.
These are one of those recipes that when I take it out of the oven it becomes incredibly irresistible. It becomes a dessert magnet. You slice it after you try to take a photo while dodging your kids hands. You almost slice your own finger swiftly balancing the bread as your walking to a safe and sort of lit area where they can’t find you.
Sweet and tart. If you are a good planner, you could make a list of who you love and bake them this bread. Wrap it up and present it to them. They will love you even more than they already do!
I love this quick bread. Soft and with a great crumb. Easy to make. Loved by all. Did I mention the incredible streusel topping? What are you waiting for…bake this quick bread!
*whenever I bake my quick breads, I start it out for 30 minutes at 350 and then I lower the heat to 325 for the last 1/2 hour. Your bread may be fine baking at 350 for the entire hour. I would check it at around 40 minutes. If it seems to be browning too quickly, tent it with a piece of foil paper.
- 2 cups all-purpose flour, plus two Tablespoons flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- zest of medium-sized orange
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk (make your own by adding a teaspoon of white vinegar to the milk. Let it sit a few minutes while it curdles)
- 1 cup fresh cranberries
- 1/4 cup all-purpose flour
- 1/3 cup firmly packed light brown sugar
- 2 tablespoons unsalted butter, chilled, cut into small pieces